TASTE FROM SETOUCHI
Using the best ingredients provided by the spring ocean current in the Setouchi Sea, Chef Kojiro Tsutsumi has created a dinner course using the region’s bounty. The seas of the area are home to robust fish with firm flesh and concentrated flavor. Spanish mackerel — the fish that heralds spring — sourced from the first auction held in late April, is carefully cooked with spring Kagawa asparagus, Okayama Kibiji carrots, and Awaji spring onions; all combined to make a terrine, which ensures a memorable meal.
Validity: From Friday, May 13 to Sunday, June 12, 2022
Price: 4-course dinner at JPY 8,800 / 5-course dinner at JPY 12,100 (inclusive of tax and subject to service charge)
For reservations and inquiries, please contact Girandole at 03-5323-3459.
Online reservation is also available from here.